Tuesday, June 18, 2013

Every once in a while I get a food wish that instantly takes
me back to culinary school. Things like aspic (not happening), larding a
tenderloin (not happening), and pulled sugar (sort of already happened) always
transport me back to those demos where the instructors fully admitted that we’d
probably never use these skills, but since they were considered “classic
techniques,” we’d have to spend time covering them anyway. Sure, makes perfect
sense.

This fabulous fondant potato technique is a prime example.
Made them a few times in school and loved them. Made them a few times at a
hotel early in my career and loved them. Haven’t made them since, and not
exactly sure why. They taste amazing, and as I try to make clear in the video,
the texture this method provides is unlike anything you get by just roasting.
The way the crusty, crunchy edges outside, works with the uniquely rich and
creamy inside is truly a magical thing.

I just think that we’re so used to the usual rotation of
potato side dishes; fried, roasted, mashed, etc., that it’s hard to push
ourselves to do a potato recipe that has multiple steps. In fairness, the
multiple steps are super easy, but still. Anyway, if you’ve never experienced the
old world awesomeness that is the fondant potato, I hope this video inspires
you to try. Enjoy!

84 comments:

I'll definitely have to try this with dinner tonight! General question - is there a reason you leave the general recipe steps out the blog post (i.e., leaving out the temperature, approximate cook times, etc.)? I like going back to the blog while I'm cooking to review things, but I don't always have time to pull up the video and track my progress. Minor pet peeve. I love the blog, though!

I've never seen potatoes like this but it looks uhhhmazing! I wonder...can you do it with sweet potatoes and use some kind of cinnamon sugar butter? Idk what to do about the broth though....? (I obviously have more of a sweet tooth ha)

This looks tasty! Jaques Peppin did something like this that I still make from time to time. Now that I see this, it must have been his way of Americanizing this recipe. He took smaller skin on potatoes, and cooked them in a deep pan with a lid. He used the butter, and then poured in chicken stock to just cover. The potatoes are cooked for about 10 minutes with the lid on, then the lid is removed to allow the stock to cook out. It takes about 30 minutes depending on your pan. When the stock gets just over half way down the potatoes, you press the tops and bust the sides of the potato. The remaining stock permeates the potato and once the stock cooks off, the gooey buttery goodness is left at the bottom AND inside the potato. When I single, I'd make that for dinner some nights.

I too would like the FULL written recipe! Some of the steps are SO important. I will remember them short term but to come back in a few months, I wont. Things like rinsing in cold water for 5 min and getting rid of the oil and when . Also oven temp and how long?

Did you ever consider writing these down yourself? I mean, I am doing the video for you (and getting yelled at, btw). Since I do all the heavy lifting here, I want people to take their own notes and create their own cookbooks. This is how people really learn to cook. This is not a recipe site, it's an instructional site, and a free one at that (I only mention that b/c of the entitled tone of your comment). Having said all that, Allrecipes.com posts the written recipes there eventually.

Ignore these people Chef John! You're right, that's the internet. Everyone thinks they're entitled to everything and anything, and they forget someone else is working hard providing and sharing this for info free. Manners on the web? ha!

Dang! These potatoes look delish and I'll be sure to make these sometime soon. Nevertheless since I be the boss of my 'taters, I might be tempted to trick 'em up a bit by stuffing some grated cheese inside. A little sprinkling of cayenne wouldn't hurt either.

Chef,I may be whining but having to watch you cook and then actually do the work myself is just too much trouble. Could you just come and cook it for me. LOL...I hope you read that with as much sarcasm as I intended. I truly appreciate, and many others do as well, that you continue to do this blog despite the whining, bitching, complaining, howyoushouldadoneits and all the other stuff you seem to put up with on every post you make. So, I thought I'd add a little sarcastic humor to liven things up.

Thank-you for doing what you do and showing the rest of us that want to learn how to really improve our culinary skills or lack thereof.

I have always been a method cook. I love your website simply because, "This is not a recipe site, it's an instructional site". (Chef John) I get requests for "recipes" all of the time and I find my answer is always the same, "I don't have a recipe, just a method". People hate that answer. The fact is, however, that with instruction from Chef John I am able to take whatever food I have available and make something delicious because I understand better how food works-no recipe required.

Thank you Chef John for a great recipe. I so appreciate you, and all the special instructions you give us. I also was very impressed with your iron skillet. That is the cleanest skillet I have ever seen. You're a treasure.

Hooo, man. I made these last night and I'm not going to lie - there was a point during the cooking that I thought it was going to be a complete disaster. My stove must be a lot hotter than yours, because on high heat they almost burned within a few minutes. Even medium-high was too hot. The butter browned too quickly and then when I added the stock o_O ...It just about exploded. Magically, after 35 minutes in the oven, they came out beautifully. They were SO good. M husband - who hates potatoes - had seconds. I will definitely make these again - on medium heat :)

Love your blog! Thanks for your great work. I took a stab at making these last night, but I guess "high heat" on my stove is a lot hotter than yours (I set it on 9 out of 10) and my grapeseed oil burst into flame after being added to the pan! Not sure if it was just the heat in my skillet that caused the ignition, or a combination of the vaporized oil and the lit candle near the stove top...thanks mom for teaching me to quickly grab the baking soda to put out a grease fire!

Anyway, I decided to wait and try again after the smoke has cleared from my house. My potatoes are already sliced and peeled, and I already soaked them in the water bath and dried them, and now they're sitting in tupperware in the fridge. Do you think there will be a noticeable difference if I refrigerate them for a few days before using them for this recipe?

Hi Chef John, I just wanted to thank you for all the work you do with putting these videos out. I have a 5 year old daughter and a 3 year old son, and they love watching your videos with me and then making what we see. My daughter picked out this recipe for dinner tonight (and she generally hates anything potato), so again thank you for all of the great family time you have helped us to have. Angie

I made scalloped potatoes for an extra-special Father's Day steak dinner last week, so I have a few extra russets hanging out in my pantry. (There's another labor-intensive potato dish....but I love my dad, so he's worth all the slicing and layering and cheese grating.) I'll definitely be trying out this vintage recipe this weekend. I should make these as a side dish for scallops, just to really confuse my dinner guests.

I didn't consider that my tone came off as entitled. My apologies. I do really enjoy the blog, though, have made a handful of your recipes, and I've recommended it to a bunch of people! I guess I'm accustomed to other blogs I read (smittenkitchen, amateurgourmet, etc.) that have no video but mostly text with the occasional pretty picture. I usually don't mess around with the recipe the first time I try it. After that initial prep, all bets are off. I plan on making the BBQ flank steak over the weekend!

Chef John, that looks amazing! When I lived in Germany, a wonderful British woman showed me this dish, but she used goose fat, and the potatoes were cut differently, but the idea was the same. Brown in fat, roast in stock and consume with relish!

Thank you for the blog and videos. I hadn't really thought before reading these comments that this is, as you said, an instructional site and not a recipe site. That made me realize that with your help I'm not just following a recipe, I'm actually learning how to cook. Regardless, I do think you were a little harsh with your reply to mattjeast.

Could the problems people are experiencing with pans that are too hot be the pan itself? Maybe it is too thin on the bottom, or the materials transfer heat too quickly? I see chef's doing things in pans that I can never seem to do with cheap pans. It's time to sell on of my kids and get new cookware!

I think pyrofish was talking about "smashed" potatoes. Cook small potatoes till soft, let them cool a bit. Transfer to a baking sheet, use your palm or a spatula and press enough so it becomes squat, not squished, splash with a little olive oil, S&P and I add herbes de Provence. Pop in a 425-450 oven for a bit and voila, Smashed potatoes!

Looks really appetizing! You are amazing Chef John! I remember having these similar potato sides in a Spanish restaurant and never know how they make it so moist!

I have a question regarding ready-made tart shells like this :http://www.amazon.com/Pidy-Square-Neutral-Geometric-Tartlet/dp/B00C8HV78M/ref=sr_1_55?s=grocery&ie=UTF8&qid=1372831083&sr=1-55&keywords=tart+shell

Just made these for our Fourth of July celebration. They were gone as soon as I set them on the table. Thanks Chef John, another marvelous "instructional video" for us. Ignore the idiots Chef John, you have a loyal following that understands what this web site is (the best)!!!!

I enjoyed this dish very much. I am not sure if I will cook this often but it was definitely worth trying. The only mistake I made tonight is that I let the potatoes cool down little too much (while I was cooking salmon). But overall, it was a great one.

I enjoyed this dish very much. I am not sure if I will cook this often but it was definitely worth trying. The only mistake I made tonight is that I let the potatoes cool down little too much (while I was cooking salmon). But overall, it was a great one.

I made these last night and everybody seemed to enjoy them. The only thing that didn't come out quite like yours was that where your crust on the ends was making all those fork scraping noises, mine was soft and soggy even though it seemed to be just as brown by appearance.

It still tasted fine and we ate them, but I'm wondering what my mistake was. My best "guess" is that the oil in which I fried them may not have been hot enough, and they browned too gradually to really crisp up.

Dried thyme was all I could get hold of, but I added some fresh chives to make up for it. Tasted fine to me.

I just recently found your YouTube channel, and this was the first recipe I tried. These potatoes were heavenly. I served them with a pan seared double-cut pork chop, and some tarragon pan gravy. Thank you, thank you, thank you...your newest follower!

I just discovered your blog while looking for a lower fat recipe for lemon curd. This potato dish caught my eye and I just made it. I popped a length of Kielbasa in the pan to roast in the oven with the potatoes.

Will definitely make this again. I love to cook and don't mind several prep steps so long as there aren't seventyleven ingredients also!!

Chef John;THANK YOU so much for such a fabulous recipe! I discovered your blog and videos about a month ago, and since then I've been avidly exploring all that you have to offer! It's great -- I watch the video, take notes, make a shopping list, watch the video again, and then I dive in... and I've had wonderful results every time! You explain things well, and in a way that makes sense... I've always been comfortable in the kitchen, and I make dishes that I'm proud of, but your instruction has elevated my cooking and presentation, and for that, my sincerest thanks.

These potatoes were crispy, crunchy, creamy smooth and so flavorful! I paired them with another recipe of yours, the Garlic Steak -- sheer perfection.

Made this the other night with your southern style green beans recipe and meatloaf, my family loved it all. Making these potatoes again tonight with haddock and more green beans (garden overload). I'd welcome any other green bean recipes you might have by the way... :(

I am not a good cook but I have found recipes that I can cook on the internet and this is one of them. This was easy to do and ended up delicious. My picky husband actually liked them. I tried russet potatoes first and tonight I am trying red. I have learned it is okay to fail in the kitchen because I will come back try again. That and I am learning to use my own imagination. But if it weren't for these instructions and videos I wouldn't have attempted it.

I know some of these comments were made back in June, and won't be seen by the "right" people, but why don't some of you take your computer, tablet, phone, into the kitchen and watch Chef John WHILE you're making the dish if not sure of all the steps?? I've had to wipe off my computer many times from doing this!! I pause the video so I can complete the last step…..just saying. So, thank you Chef John for coming into my kitchen and helping with all these wonderful dishes. :)

ISTM that the butter, thyme and stock should be poured off into a bowl for either a dip or a gravy. I should think that the balance of power as given seems a little be too much to the plain ol' potato in the middle, which isn't even salted and peppered.

I haven't tried them, though, but just saying that appears to be the case from here. Very visually appealing, for sure.

Thank you very much! I am always interested in a potato dish I have never had before. I cooked it for breakfast just as you demonstrated. It turned out great. I am going to try it again with a little fresh dill, instead of thyme. I love dill with breakfast. Your instructions are spot-on. Great video. I am looking forward to scowering your blog for more.Thanks again.

Chef John, Thank you for all your wonderful recipes! Trying this one tonight to "fancy up" a rather simple dinner. Your videos are wonderful and I have learned so much from you (Not just recipes but techniques). I actually prefer your way of showing a recipe because I am made to pay attention and actually cook, instead of blindly following a recipe. I learn so much more that way. Keep up the excellent work!

Chef John, found your website end of April this year and have enjoyed your videos. I have tried a couple of your recipes using the video has been most beneficial for me. I successfully tried the Fondant Potatoes. Very nice and will try again. The picture of mine was almost like yours but not a crispy on top as yours. However, the potato as you said was worth the effort. Thanks. A smile on my face thinking about my first attempt at making fondant potatoes. When I added the broth I had forgot to turn down the heat from high to medium high and it really splattered all over the stove and I received "The Look" from my wife especially after explaining I had not followed your instructions to turn down the heat. After I completed the task to include clean up she validated that she enjoyed these potatoes also. A good lesson learned and no one hurt so all is good. Glad I found your site. Thanks.

Hi, Chef John,I made these for me and my husband last night - best tasting potatoes ever! Now I have always avoided too much work in my cooking. You have changed my view, it was worth the time to follow your steps. Thank you so much!

Great video, as usual. If you were making these for a large party (~25) people. Would they turn out the same if the roasting was done in a skillet then transferred to a baking sheet for final roasting in the oven?

Great recipe! One of the things I did with your recipe, actually in the cooking process, was to take my thermometer and poke each cylinder then use a small spoon to ladle more butter over the top of each one. It gave it an even more buttery taste.Keep up the great work and love the videos

...what Tamara said - "Amazing". Don't know why I didn't make these earlier. Had to use a bit more stock as my potatoes were a bit bigger and used Avocado oil to start because of the high smoke point. but the center was creamy and the thickened stock and thyme were so good poured over the top. I was stunned at how easy it was and how well they came out. Total win! Thanks Chef. I love your videos.

Great recipe! I've got a heavy cast iron pan with a tight lid, so I left it to braise on low burner instead of the oven and it turned out fine. And finished with a bit of smoked paprika.For those having trouble, I highly recommend well seasoned cast iron, oil just enough to flow when you tilt the pan, and leave them alone while Malliard does its magic. Watch the bottom edge. You've got to get a robust crisping so it holds together during braise. That means not so hot it burns, and long enough in the pan for a deep crisping.

I'm making these potatoes for the third time tonight. They're currently in the oven as I type. I'm pairing them with the Beef and Guiness Stew (also my third time making those). Trying to coordinate the timing on these two dishes, well, let's just say it's been interesting and my kitchen shows it. Anybody walking in and seeing the mess would RUN right back out again.

I bought the beef on sale last week and the store wouldn't sell a single bottle of beer, so I had to buy a 6-pak. And there I stood, EBT card in hand, the steak in front of me, and holding a 6-pak of beer. Every conservative's nightmare and I felt like sinking into the floor. But I held firm and I'm glad I did, because in about 20 minutes I'm going to enjoy a delicious dinner.

Hi Chef John!I am from England.And also a Chef by trade.I can confirm that these are some of the most delicious Potatoes you will ever eat..and Yes...very popular in England. You Did the recipe proud, that is just as we English do it.Just to put a few people straight :.. No these are Not scalloped Potatoes. Scalloped Potatoes are very thinly sliced & fried...the same I think as your American recipe.And NO..they are definitely Not Roast potatoes either.These are a different style of potato dish in a class of it own.Thankyou Chef John! I love your Youtube channel...I have subscribed to it..and now found your blogspot.Suzi Reid Lincoln UK